Pork loin stuffed with plum sauce

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Ingredients (6 portions):

1 kg of boneless pork loin
40 g of lard
150 g of dried plums
20 g of flour
10 g of butter
20 g of honey
Salt

Dumplings:

500 g of stale roll
30 g of butter
250 ml of milk
3 eggs
30 g of breadcrumbs
a bunch of parsley leaves
a teaspoon of powdered marjoram

Red cabbages:

700 g of cabbages
100 g of onion
30 g lard
250 ml of dry wine
2 grains of allspice
5 cloves
100 g of mildly sour apples
30 g of blueberry jam

Directions:

Cut the hole in the middle of a boneless pork loin piece, put blanched plums inside, rub with salt, put to the baking tray and cover it with remaining plums of all sides. Pour all with lard. Pour with the sauce, while baking, sprinkling with plums blanch water in the same time. Squeeze the sauce and plums through the sieve after having the pork loin baked. Then sprinkle pork loin with flour, pour the sauce on it, add honey, season to your taste and stew for a moment.

Dumplings:

Slice and soak the wheat roll in milk. Add eggs, fried onion, spices, knead the dough and form the dumplings. Boil them in salted water for 20 minutes.

Red cabbage:

Fry onion in lard, add chopped cabbages, wine, all-spice, cloves and grated apple. Stew (simmer) all for about an hour. Season with salt, pepper and blueberries to your taste.

This meal was prepared by the Vocational School Group from Racibórz during the 5th “Silesian Tastes Festival 2010” in Złoty Potok.

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